Guyanese Doodhpitty, or roti porridge, is a sweet, creamy mixture of milk and roti. Tender chunks of dough simmer with spiced milk, for a deliciously comforting snack or dessert.
Guyanese Doodhpitty
Guyanese doodhpitty is a forgotten recipe that’s not as popular as other Guyanese porridge recipes but it’s full of nostalgia. This roti porridge is made with day-old paratha roti boiled in milk with warm spices like cinnamon and cloves. Some people also make it by boiling roti dough if they don’t have leftover roti.
This is a recipe my mother grew up on and passed on to us. When I was a child, my mother woke up ahead of us every morning and made oil roti. I remember waking up to the sound of her clapping the roti. In the evening she turned the leftover roti into doodhpitty. This recipe is so sentimental to me and I hope you try it.
Why You’ll Love This Guyanese Doodhpitty Recipe
- Incredibly Easy to Make: Whether you’re repurposing leftover roti or making a quick dough, this recipe is so simple that it’s hard to mess up!
- Sentimental: If you are from Guyana and live in the States, you may have not had this in a long time, if ever. It’s a warm, way to feel a bit closer to your homeland.
- Versatile: There are two ways to make doodhpitty; use either leftover oil roti or make a new dough. You can also season the milk however you’d like.
- A Comfort Snack: On cold or rainy days, a bowl of this is the perfect way to feel cozy. All the warm spices help too!
Ingredients for Roti Porridge
If you have leftover roti, this recipe is a breeze but even if you end up making the dough from scratch, it’s still easy.
- Oil roti: You can use this as a base for Guyanese doodhpitty. It provides a hearty and substantial element to the dish. This is an easy shortcut from the dish, making the cooking time less than 10 minutes.
- Milk: The base of this creates a flavorful and creamy mixture.
- Whole spices: Whole spices that infuse the milk with warm and aromatic flavors, adding depth to the dish. I use cinnamon stick and cloves.
- Brown sugar: This sweetens the dish with a distinct molasses flavor and slightly larger crystals. I prefer Demerara sugar because it’s less processed.
With Dough
- Flour: This is the foundation of your dough.
- Baking powder: This acts as a leavening agent, helping the dough rise slightly and become light and fluffy.
- Pinch of salt: To enhance the overall flavor.
- Butter: This adds richness and a buttery flavor to the dough.
- Water: Use this as a binder.
See recipe card for quantities.
How to Make Guyanese Doodhpitty
Tear or cut the rotis into 1 inch pieces and set aside. Then add milk, spices and sugar to a saucepan on medium heat and bring to a boil. Boil for about 5 minutes to infuse the milk with the spices.
Add the pieces of roti you set aside earlier then reduce the heat to low, cover and let simmer until roti pieces become tender and the milk thickens (about 5 minutes). Your doodhpitty is ready when the roti is a soft but not completely mushy.
With Dough
Add flour, baking powder and salt to a small mixing bowl and mix together well. Then rub in the butter into the flour mixture. Next add the water and knead into a small dough ball. Allow the dough to rest for 20 minutes.
Roll the dough out into a flat disk and cut into 1 by ½ inch strips and set aside. Add the milk, spices and sugar to a saucepan on medium heat and bring to a boil. Boil for about 5 minutes to infuse the milk with the spices.
Then add the dough pieces you set aside earlier and reduce the heat to low, cover and let simmer until dough pieces are fully cooked (about 10 minutes).
Finally, serve hot.
Recipe Substitutions & Variations
- Spices: Grate fresh nutmeg river the milk mixture for a touch of nutty flavor.
- Milk: You can use evaporated milk for a thicker consistency. Alternatively, skip the milk and sugar and use condensed milk instead.
Tips for the Best Guyanese Doodhpitty
- Whether using leftover roti or making a new dough, ensure it’s of good quality. Freshly made roti or well-preserved leftovers contribute to the overall texture and taste of the porridge.
- Allow the milk, cinnamon stick, and cloves to simmer for at least 5 minutes before adding the roti pieces. This allows the spices to infuse the milk, enhancing the flavor of the porridge.
- When adding roti pieces or dough, monitor the simmering process carefully. The roti will begin to float when they’re ready.
- Roti porridge is best enjoyed fresh. Serve it hot to experience the optimal texture and warmth.
- You can prepare the dough in advance and refrigerate it until ready to use. Allow it to come to room temperature before cooking.
- If the porridge becomes too thick, adjust the consistency by adding a bit more milk until it reaches your desired thickness.
Frequently Asked Questions
Prepare roti porridge with milk, spices, sugar, and roti, or fresh dough (flour, baking soda, salt, butter, and water).
The roti should become tender, and the dough pieces should be fully cooked. Simmer until the desired texture is achieved—about 5 minutes for roti and 10 minutes for dough.
Yes, you can reheat it gently on the stove or in the microwave. Add a splash of milk if needed to adjust the consistency.
Guyanese Doodhpitty (Roti Porridge)
Equipment
- Saucepan
Ingredients
- 2 Oil rotis see notes for roti recipe
- 2 cups milk
- 1 cinnamon stick
- 5 whole cloves
- ¼ cup brown sugar I prefer Demerara sugar
With Dough
- 1 Cup All purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 tablespoon butter or ghee
- 1/2 cup warm water
- 1/2 teaspoon ground cinnamon to garnish
Instructions
- Tear or cut the rotis into 1 inch pieces and set aside.
- Add milk, spices and sugar to a saucepan on medium heat and bring to a boil. Boil for about 5 minutes to infuse the milk with the spices. Keep an eye on the milk or it may boil over.
- Add the pieces of roti you set aside earlier to the milk, then reduce the heat to low, cover and let simmer until roti pieces become tender and the milk thickens (about 5 minutes). Your doodhpitty is ready when the roti is a soft but not completely mushy.
With Dough
- Add flour, baking powder and salt to a small mixing bowl and mix together well. Then rub in the butter into the flour mixture. Next add the water and knead into a small dough ball. Allow the dough to rest for 20 minutes.
- Roll the dough out into a flat disk and cut into 1 by ½ inch strips and set aside. Add the milk, spices and sugar to a saucepan on medium heat and bring to a boil. Boil for about 5 minutes to infuse the milk with the spices.
- Then add the dough pieces you set aside earlier and reduce the heat to low, cover and let simmer until dough pieces are fully cooked (about 10 minutes). Stir occasionally to prevent sticking or burning.
- Serve hot with a dusting of ground cinnamon over top.
Notes
- This is a quick recipe if you have leftover roti, but may take up to an hour if you need to make the roti first, so try the dough version as an alternative.
- Use this roti recipe for the main ingredient in this dish.
- You can use ground spices for this recipe if you like. Swap the whole spices for 1 teaspoon ground cinnamon and ¼ teaspoon ground clove. You can also add some about ½ teaspoon of grated nutmeg and 1 teaspoon of vanilla extract if you like. I kept this recipe pretty simple because this is how my mother made it.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Savitri Maharaj Says
This,was my great grandmother favorite dish. As a way of honoring her I have it every birthday for breakfast as she was cremated on my birthday and have been told I’m everything like her
Althea Brown Says
This is a sweet way to honor her. Thank you for sharing.